Gemfish in Chermoula Marinade

| Next >>

Title: Gemfish in Chermoula Marinade
Yield: 6 Servings
Categories: Seafood, Moroccan, Marinades


2 lb Gemfish (or firm white fish)
1/2 bn Of parsley
1/2 bn Coriander
3 Cloves garlic
1/2 tb Paprika
1/2 tb Cumin
1 ts Coriander
1 pn Cayenne
2 1/2 oz Lemon juice
3 oz Olive oil

In food processor, process half a bunch of fresh coriander, half a bunch of
parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and
cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3 oz
olive oil.

Marinate 2 lb of Gemfish in this mixture for at least one hour, but
preferably overnight.

Remove fillets from marinade, place in griller or barbeque, basting in
marinate while cooking. Cook 2-3 minutes each side, turning carefully only

From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.

From Gemini's MASSIVE MealMaster collection at